Separative methods

Extraction by SPE and SPME and analysis of compounds used in the field of flavors and fragrances by gas or liquid chromatography with or without mass spectrometry.

Hourly volumes* :

CM: 8h

Practical work: 14h

Knowledge of extraction processes and analytical coupling methods commonly used in the fragrance and flavor industry

1. Theoretical and practical knowledge of extraction processes and separative techniques used in the field of flavors and fragrances
   b. Know how to choose a separative technique according to the nature of the compounds to be studied and/or purified.

Select the appropriate extraction and analytical method according to the nature of the compounds to be analyzed

Continuous and final assessment

Continuous assessment (practical work, 40%) and final assessment (lectures, 60%)

2 sessions for final exams

SPE, SPME, LC/MS and GC/MS

Administrative contact(s) :

Secretariat Master Chemistry

https://master-chimie.edu.umontpellier.fr/